Thai Coconut Chicken Skewers – Easy Grilled Recipe with Bold Thai Flavors
These Thai Coconut Chicken Skewers are marinated in creamy coconut milk, garlic, lime juice, and Thai spices, then grilled to perfection. A flavorful and easy recipe ideal for summer BBQs, weeknight dinners, or party appetizers.
Equipment
- Mixing bowl
- Whisk
- Cutting board and knife
- Grill or grill pan (or oven)
- Metal or soaked wooden skewers
- Tongs
- Meat thermometer (optional)
Ingredients
For the Marinade:
- 1 cup full-fat coconut milk
- 2 tbsp lime juice
- 2 tbsp soy sauce or fish sauce
- 1 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 stalk lemongrass, finely chopped (optional)
- ½ tsp chili flakes (optional)
- 2 tbsp chopped cilantro or Thai basil
For the Skewers:
- 1½ lbs boneless chicken thighs or breasts, cut into chunks
- Lime wedges and fresh herbs (for garnish)
Instructions
- Make Marinade: In a bowl, whisk together coconut milk, lime juice, soy/fish sauce, honey, garlic, ginger, lemongrass, chili flakes, and herbs.
- Marinate Chicken: Add chicken pieces to the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
- Prepare Skewers: Thread marinated chicken onto skewers, leaving space between pieces for even cooking.
- Grill or Cook:Grill: Preheat to medium-high. Grill skewers for 10–12 minutes, turning every few minutes until cooked through.Oven: Bake at 425°F (220°C) for 15–20 minutes. Broil for 2 minutes to char.Grill Pan: Cook over medium-high heat for 4–5 minutes per side.
- Serve: Garnish with lime wedges and fresh herbs. Pair with rice, salad, or dipping sauces.
Notes
- Marinate longer for deeper flavor.
- Use metal skewers for convenience; soak wooden ones for 30 minutes.
- For vegan: swap chicken for tofu or tempeh.
- For spicy: add Thai red curry paste or fresh chilies.
- Freeze uncooked marinated chicken for up to 2 months.
- Reheat leftovers in oven or air fryer to retain moisture.